In a large mixing bowl, whisk together melted unsalted butter, brown sugar, maple syrup, and maple extract until smooth and glossy.

Stir in one beaten egg until fully incorporated.

In a separate bowl, whisk together all-purpose flour, cinnamon, baking soda, and salt.

Gradually blend the dry ingredients into the wet mixture until a soft dough forms.

Cover and refrigerate the dough for at least 30 minutes.

Preheat your oven to 350°F (175°C) and prepare a baking sheet.

Scoop 1.5-ounce balls of dough onto the baking sheet, spacing them apart.

Bake for 10-12 minutes, until edges are set.

Cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Melt white chocolate melting wafers and drizzle over cooled cookies.

Allow to set at room temperature for 15-20 minutes.